2801-2820 of 3096 < first | | | last >
  • Pros and Cons of RFID on Packaging

    Here are the critical considerations before implementing this technology ... and some available outside help.

    Judy Rice, Contributing Editor
  • Untapped Variety in Whole Grains

    Dr. Mark Anthony shows us what we're missing in those amber waves of grain when we limit our thinking to wheat, corn, and oats.

    Mark Anthony, Ph.D., Technical Editor
  • In Praise of Smoothies

    Wellness Foods Editor David Feder, R.D., tells tales out of school and the merging of smoothies with meal replacement beverages.

    David Feder, R.D., Editor
  • Three Billion Pizzas Sold Annually

    Pizza. Americans can't get enough of it. It's estimated that three billion pizzas are sold annually in the U.S. That's 23 pounds per man, woman and child.

    Diane Toops, News and Trends Editor
  • Regulatory Issues: The FDA agenda for 2005

    It’s not good when FDA’s scientists are demoralized and the agency stands accused of being too friendly with a regulated industry.

    By David Joy, Contributing Editor
  • Healthful flour alternatives

    Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.

    Kantha Shelke, Ingredients Editor
  • A Passage to India

    Poised to become the next big ethnic trend in North America, the flavors of India are about to make the big leap from restaurants to your supermarket shelves.

  • Front Burner: An Ionian Experience

    When in Rome, do as the Romans do, the old saying goes. When in Greece -- or a quaint little town in any foreign country -- one's best bet is to tuck into a meal of the finest local fare.

    By David Feder, R.D., Editor
  • Thompson&rsquo;s take on bioterrorism

    It was the quote heard 'round the world: “I cannot understand why the terrorists have not attacked our food supply because it is so easy to do,” HHS Secretary Tommy Thompson told reporters recently. Digital Managing Editor Heidi Parsons examines Thompson’s concerns.

  • A Flair for Innovation

    Rich Products Corp. has a history of breakthrough technologies. A look beneath the surface shows the chef's touch on its many successful product lines.

  • You're a What? 'Research Chef' Defined

    In this article from Occupational Outlook Quarterly, chef Anne Albertine of Taco Bell restaurants explains what it means to be a research chef and what's great about her job. Click "Download Now" below to receive your copy in .pdf form.

2801-2820 of 3096 < first | | | last >